This smoked leg of lamb recipe features a flavorful garlic and herb rub and is smoked low and slow, then finished with a quick sear, for a delicious flavorful dish that's a great option for Easter and other holiday meals.
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What is a Leg of Lamb?
A leg of lamb comes from the hind legs of a young sheep, typically 5 to 8 months old. An average whole bone-in leg weighs between 5-7 pounds. They are comprised of the thicker sirloin portion and taper down to the shank. You will often also see them separated into these two cuts. A whole leg of lamb is sometimes sold without the lower portion of the shank.
For presentation, a whole bone-in leg with the shank looks amazing, but you can also use a boneless leg of lamb if you prefer. These typically weigh in around 4-6 pounds and are sold tied or with a netting around the meat to preserve the shape while cooking. Boneless cuts are easier to carve and will cook more quickly and evenly.
A leg of lamb is a classic cut for Easter and Christmas holiday meals. Roasting and grilling are the most common methods for cooking lamb. But smoking a leg of lamb is a great way to cook it as well.
What to Look For When Buying Lamb
Many grocery stores carry lamb, especially around holidays. However, a leg of lamb is a pricey cut of meat, so I recommend visiting a quality local butcher to purchase the meat if possible. They typically work closely with their suppliers to ensure the best quality and will be more knowledgeable about their products.
Lamb does have a unique flavor that comes from the presence of branched-chain fatty acids in their fat. Meat from older sheep has a stronger flavor and younger "market weight" lamb will be milder and more tender.
The animal's diet also plays a role in the flavor. American lamb is also generally milder than imported lamb. This is because lamb from Australia and New Zealand is grass-fed throughout their lives, where American lamb is often grain-finished.
Trimming the outer layer of fat will help to reduce the gamey flavor. And leg of lamb typically has a bit of silverskin on the meat that should be removed prior to cooking as well. A quality butcher will be able to trim this for you, or you can do it yourself with a sharp knife.
Ingredient Notes
- Leg of Lamb -For this smoked lamb recipe, I use a whole bone-in leg of lamb and season it with a flavorful rub of
- Fresh Garlic - I highly recommend using fresh minced garlic and not the store-bought jarred version.
- Rosemary - Rosemary and lamb are a classic combination. You can add other herbs to the mix if you'd like.
See the recipe card at the bottom of this post for a full list of ingredients and measurements.
Step-by-Step Instructions
- Remove the lamb from the refrigerator around 30 minutes prior to cooking. This will allow it to cook more evenly. Finely mince your garlic and rosemary, then combine with the Kosher salt and coarse ground black pepper to create the seasoning rub.
- Drizzle olive oil over the lamb and rub to lightly coat the meat, then evenly spread the garlic mixture on all sides of the meat.
- Prepare your smoker and preheat it to around 225°F. Place the seasoned meat on the rack and close the lid. For medium doneness, cook until the internal temperature in the thickest part of the meat, avoiding the bone, reaches 130°F.
- Place the meat in a 425°F oven or on a very hot grill and sear the meat for around 5 minutes. If searing on a grill, rotate the meat occasionally. If you're using a pellet smoker, like a Traeger, you can just increase the smoker temperature to 425°F and sear it in the smoker. To do this, you'll need to raise the temp around 5 degrees earlier to give it time to come up to the higher temperature.
- After searing the meat, transfer it to a sheet pan and cover it loosely with foil. Allow the meat to rest for around 10 to 15 minutes before carving. The final temperature should reach around 145°F for medium.
How Long to Smoke a Leg of Lamb
Plan on around 30 minutes per pound when smoked at 225°F to reach medium doneness. An average-sized bone-in leg of lamb will take around 3 to 4 hours to smoke, but it's always best to cook to the proper temperature rather than a length of time.
Internal Temperature for Smoked Lamb
For this smoked lamb leg recipe, we are using a reverse sear. This means we use a low and slow cook and then finish the cooking process by searing the meat in a hot grill or oven.
You will pull the meat off of your smoker about 10 degrees before it reaches the desired doneness, then sear it.
After the searing, the temperature should be about 5 degrees shy of the final desired temperature. The temperature will continue to rise another 5 degrees or so while the meat rests after cooking.
| Doneness | Internal Temperature |
|---|---|
| Medium Rare | 135°F to 140°F |
| Medium | 145°F to 150°F |
| Well Done | 155°F to 160°F |
I recommend that you use a high-quality digital thermometer with a leave-in probe to monitor the temperature while cooking.
A whole bone-in leg of lamb is a large and uneven cut, so the smaller shank portion will cook faster than the upper sirloin portion. Take the temperature in the thickest part of the meat, avoiding the bone or fat pockets.
What to Serve with Smoked Leg of Lamb
This flavorful smoked lamb is perfect for Easter dinner and goes well with most holiday classic side dishes. A few of my favorites are:
- Crispy Herb Roasted Potatoes
- Scalloped Potatoes
- Instant Pot Garlic Mashed Potatoes
- Creamy Cauliflower Gratin
- Garlic Butter Green Beans
- Roasted Brussels Sprouts with Bacon
- Creamy Bacon Mac and Cheese
Recipe Tips and FAQs
Store leftovers in an airtight container and refrigerate for up to 4 days.
To reheat leftovers, cover with foil and heat in a 325°F oven until warmed through. Smaller portions can be reheated in the microwave. The leftovers are great served with some tzatziki sauce and pita bread.
I use a combination of oak or hickory and fruit wood like apple or cherry. Oak and hickory are mild to medium in flavor and will add a savoriness, while the fruit wood will add a bit of a sweeter smoke flavor that compliments the flavor of the meat. I prefer a light amount of smoke for lamb to allow the flavor of the meat and the rub to come through.
More Lamb Recipes
📖 Recipe
Smoked Leg of Lamb Recipe
Ingredients
- 1 5-7 pound Leg of lamb, bone-in, trimmed
- 1 tablespoon olive oil
- 5 cloves garlic, finely minced
- 2 sprigs fresh rosemary, chopped
- 2 tablespoons Kosher salt
- 1 tablespoon freshly ground black pepper
Instructions
- Combine the garlic, rosemary, salt, and pepper to create the rub.
- Drizzle olive oil over the lamb and rub to lightly coat the meat, then evenly spread the garlic mixture on all sides of the meat.
- Prepare your smoker and preheat it to around 225°F. Place the seasoned meat on the rack and close the lid. I like to use a fairly light level of smoke for lamb and recommend a combination of savory wood like oak or hickory along with a fruit wood like cherry or apple.
- Cook until the internal temperature in the thickest part of the meat reaches 130°F for medium doneness. Around 3 to 4 hours.
- Place the meat in a 425°F oven or on a very hot grill and sear the meat for around 5 minutes until well browned. If searing on a grill rotate the meat occasionally. If you're using a pellet smoker, like a Traeger, you can increase the smoker temperature to 425°F and sear it in the smoker, but raise the temperature around 5 degrees earlier to allow time to come up to temp.
- After searing the meat, transfer it to a sheet pan and cover loosely with foil. Allow the meat to rest for around 10 to 15 minutes before carving. The meat should reach a final internal temperature of around 145°F for medium.
Nutrition
* All nutrition information we provide are estimates based on third party calculators. We encourage you to calculate these on your own for accurate results.
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